1 splashes milk
3 chicken breast, cut into bite-size chunks
2 handfuls frozen, or fresh stir fry veg
2 tsp Thai curry paste
250 g reduced-fat cream cheese
- Cook the chicken breast pieces in a wok or frying pan allowing them to brown slightly.
- Add two teaspoons of Thai curry paste and stir well.
- Add the tub of cream cheese and continue to stir.
- Add a dash of milk if the curry sauce is thicker than you would like.
- Add veg and simmer for 10 minutes.